Vegetable pasta with parmesan

Name: Vegetable pasta with parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 medium-sized onions; 200 g Carrots, zucchini; 7-10 Tbsp and celery; 400 g short thick noodles; 7-10 Tbsp (e.g. Tortiglioni); 7-10 Tbsp Salt; 2-3 TABLESPOONS Olive oil; 300 g frozen peas; 1-2 stem(s) fresher or; 1 TEASPOON dried thyme; 7-10 Tbsp Cayenne pepper; 3 tablespoons (50 g) Whipped cream; 1-2 TABLESPOONS Vegetable broth

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
2 medium-sized onions
200 g Carrots, zucchini
7-10 Tbsp and celery
400 g short thick noodles
7-10 Tbsp (e.g. Tortiglioni)
7-10 Tbsp Salt
2-3 TABLESPOONS Olive oil
300 g frozen peas
1-2 stem(s) fresher or
1 TEASPOON dried thyme
7-10 Tbsp Cayenne pepper
3 tablespoons (50 g) Whipped cream
1-2 TABLESPOONS Vegetable broth

Directions

1
Peel garlic and onions, dice finely. Clean or peel and wash the vegetables. Finely dice carrots and zucchini, cut celery into thin slices
2
Cook the pasta in boiling salted water for about 10 minutes until it is firm to the bite. Heat the oil. Fry garlic and onions until golden brown. Add prepared vegetables and peas. Fry everything else for about 5 minutes.
3
Wash and pluck the thyme and add to the vegetables
4
lift. Season with salt and cayenne pepper. Pour 400 ml of water and cream. Bring to the boil, stir in stock and season to taste. Slice parmesan thinly or grate finely. Arrange pasta with vegetable sauce and parmesan
5
Drink: cool white wine